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(6 votes)1. Cauliflower and potato soup
Ingredients: Three potatoes (peeled and diced), one small cauliflower (cut in pieces), one onion (chopped), 3 tbsp butter, half a teaspoon thyme, pepper, salt, one cup of milk, two and a half cup of vegetable stock, one egg, one third of a cup of cream, two slices of toasted brad (cut in pieces) and some chopped parsley.
Directions: Melt the butter in a deep pan and add onion. Sauté until it is transparent and then add the pieces of cauliflower, thyme, potatoes, pepper, salt, milk and the stock. Bring it all to the boil. Reduce the heat and simmer for about twenty min (18 to 20). The vegetables should be soft by then. Put it all in a blender (to puree) and add to a clean pan. Bring it back to simmering (two-three min). Beat egg in a bowl and then stir in the remaining milk. Gradually stir this into the soup and heat. Fold in the cream until it is smooth and then serve the soup hot (garnish it with the pieces of toast and sprinkle with parsley). Cooking time is about thirty five to forty min and the dish serves four.
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(5 votes)2. Lemongrass Soup
Ingredients: You need about a half (to one) cilantro, a can of straw mushroom, sixteen large shrimps (peel them). Also, you need the juice of one lime, one third C of shredded carrots, one C of snow peas, about half a tablespoon of red pepper (crushed), one chili (cut it in rings), four tablespoons of nam plah and about six stalks of lemongrass.
Directions: Add the red pepper to a broth (brought to simmer). Also add the shrimp. Simmer it for five minutes, then add lemongrass and simmer for yet another five minutes. Add the rest. Simmer some more minutes. Don't over cook.
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(4 votes)3. Callaloo soup
Ingredients: You need one large crab, twenty ladies fingers (okra) - chop them, 11b shredded callaloo, one pint of coconut milk, six crushed cloves of garlic, two onions, three tablespoons of groundnut oil. You also need a bunch of spring onions (ten or so, chop them), hot pepper sauce, a pinch of dried thyme, pepper & salt.
Directions: Fry the onions until they are soft. Add pepper, salt, thyme and garlic, and cook it a few minutes. Add callaloo and okra. Simmer gently for five min. Put in the milk and bring back to simmer. After that, add crab meat (incl. claws), onion and Tabasco. Cover it and simmer (low heat, ca 30 min).
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(4 votes)4. Watercress Soup
Ingredients: You need 3 leeks (chopped, the white part), one and a half pound with zucchini (peel it and cut in dices), one bunch of watercress (remove tough stems), four coups chicken stock, 1 tbsp butter, 1/3 c heavy cream and of course salt and pepper.
Directions: Melt the butter in a large saucepan (low heat). Add leeks and cook (5-7 minutes or so, soft cooked, not browned). Add zucchini and increase the head (moderately high). Saute for two min (no browning). Add stock and then bring to a boil. Lower the heat and simmer for about five min (until zucchini is tender). Then add the watercress (simmer one more min). Use a blender or a food processor. Puree the soup (in batches) until it is smooth. Then add cream and season with pepper and salt to taste.
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(3 votes)5. Pumpkin Soup
Ingredients: A quarter of a cup of butter, half a cup of onions, a quarter of a cup of minced shallots, three cups chicken stock, two cups cooked pumpkin puree, 1 t. sugar, one t. paprika, one cup of cream, pepper and salt, 1/8 t. dried chilies (crushed).
Directions: Onions and shallots should be sauted in butter (until golden). After that, add stock (everything except the cream). Simmer for fifteen min. Cool it slightly. Puree in batches in a blender. Add cream taste and adjust with pepper and salt in the saucepan. Simmer for five min (don't boil). Serve the soup with a dollop of whipped cream and sprinkle with paprika.